Reporting to the Executive Chef, the Sous Chef takes a ‘hands’ on approach while managing and working with all kitchen-related Restaurant operations, specifically but not limited to Cafe, Dining Room and Lounge, and Banquets. The Sous Chef supervises the staff of the entire kitchen and participates in training and development of the kitchen team. They manage the kitchen with the input and advice of the Executive Chef in compliance with all health and safety regulations. They provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action.

Responsibilities

• Leads kitchen team in Executive Chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization, kitchen cleanliness, staff ability, and training opportunities
• Assists Executive Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.

Requirements

• Minimum of 2 years’ experience in a Supervisory position or higher

• Minimum of 5 years combined experience in the trade of cook

• Extensive knowledge of food handling and sanitation standards

• Culinary Education Trade Papers, Red Seal or Equivalent required

• Food Safe Certification

• Membership of local Culinary Association is considered an asset

• Background check required upon hire.